Sizzling Stone Pot Rice with Kimchi, Seaweed, & Mozzarella

Ingredients

• 2 cup short grain rice
• 2 Cups water
• 1 cup finely chopped and drained kimchi
• 1 cup korean seaweed crumbled
• 1 tbsp soy sauce
• 1 tbsp Violife Plant Butter
• 1 cup Violife Mozzarella Shreds
• 1 cup fresh corn cut
• 1/2 cup fresh perilla leaf chopped
• 1 tsp salt
• 1/2 tsp pepper